Two of Us Sieta per salsas by Saya Takamine

Two of Us Sieta per salsas by Saya Takamine is a highly esteemed winner of the very prestigious 2026 A' Design Award de Bronze in Ustensilis de Cosina Competition Category.

BronzeUstensilis de Cosina· 2026

Two of Us Sieta per salsas

by Saya Takamine

Client: Saya Takamine

A' Design Award de Bronze Winner in Ustensilis de Cosina Category

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The Design

About Two of Us Sieta per salsas

Aquesta pèça es concebuda per amassar de personas amb de preferéncias alimentàrias diferentas a l'entorn d'un plat partejat. Se compausa de doas sietas per salsa de soja e d'una sieta per condiments, çò que permet de gaudir de tres assasonaments diferents. Lo dessenh equilibra una talha compacta e aisida de manejar amb una dobertura larga que favoriza un repais confortable. Aqueste equilibri s'obten gràcias a una corbadura en forma d'ala dins la sieta per condiments. Delà de la foncionalitat, la pèça presenta una forma neta e lineara, accentuada per una corba graciosa e visualament atractiva.

The Recognition

About the A' Design Award de Bronze

Two of Us Sieta per salsas a ganhat la distincion A' Design Award de Bronze, una reconeissença plan prestigiosa acordada a de designs excellents que se destrian per la creativitat, l'engenh e la finessa. Los ganhaires del Bronze son d'artefactes largament abils e sorprenentament creatius que provan la vasta experiéncia, l'imaginacion e l'engenhositat de lors designers. S'espèra que Two of Us Sieta per salsas siá un objècte fòrça considerat, admirat e estimat, notablament professional e innovant. Aqueste design ganhaire de la distincion A' Design Award de Bronze integra las melhoras practicas de l'art, de la sciéncia, del design e de la tecnologia e es excellent per son atencion al detalh. Two of Us Sieta per salsas satisfa esplendidament los besonhs, toca los desirs, encanta los sentiments e interèssa la curiositat.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: This compact dish consists of two sauce compartments and one condiment dish, allowing three seasonings to be enjoyed on a single plate. The curved edge of the condiment dish is a key design element, enabling a wide opening that makes dipping easy and a sufficient depth for effortless cleaning, while still maintaining a compact, easy to handle size. In contrast to the piece’s linear overall form, this gentle curve adds a subtle accent and becomes a distinctive feature of the design. By allowing differences in taste to coexist within a single object, the design proposes an alternative approach to shared dining that emphasizes proximity rather than separation.
Dimensions & Packaging: Width 80mm x Depth 20mm x Height 83mm
Tags: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Production Technology: The piece is made of ceramic using plaster slip casting molds. The thickness was carefully refined through repeated adjustments to the clay viscosity. Because the condiment dish shape could not be released from the mold as a single form, the sauce dishes and condiment dish were cast separately and later bonded together. This process made it possible to realize a complex, recessed design through slip casting.
Design Challenge: Small differences in depth, thickness, size, slope angle, and the offset between the two sauce dishes greatly affected the overall balance. Through repeated cycles of sketching and clay prototyping, the design was refined to achieve both usability and refined proportions, resulting in a disciplined and functional form.
Research: This project explored how to translate a conceptual design into ceramic slip casting, a method with limited freedom of form. Balancing the desired shape with the constraints of the molding process, the final design was refined through close consultation with an experienced ceramic craftsman, carefully determining which elements were essential to preserve usability. The final form expresses the negotiation between manufacturing constraints and the piece's functional qualities and visual beauty, as well as the outcome of deliberate adjustments.
Inspiration: I enjoy soy sauce, while my mother prefers vinegar. Because our seasoning preferences differ, we usually use separate dipping dishes during meals. However, I wanted to create a way for us to share a single dish and enjoy time together around the table. This idea became the starting point for this project.
Project Duration: The project started in April 2025 in Okinawa, Japan
Operation Flow: The two sauce dishes hold liquid seasonings, allowing food to be dipped directly. The central condiment dish is designed for solid seasonings such as wasabi or salt. Additionally, the condiment dish functions as a barrier, preventing liquid seasonings from flowing to the opposite side when poured directly onto food.
Image Credits: Image #1,2,3,4,5: Saya Takamine, Dai Takano